Kitchen Essentials You’ll Need

I keep my kitchen small and efficient, and this one-pan supper really sings when you have the right tools. You do not need anything fancy, just solid basics that help you move quickly and keep cleanup minimal. A wide skillet with a tight-fitting lid is the star here. Good knives, a wooden spoon, and a measuring cup make everything feel calm and controlled. These tools let you brown the chicken, simmer the noodles, and finish with a silky butter finish without juggling pots.

12-inch nonstick or stainless-steel skillet with lid
Sharp chef’s knife and cutting board
Wooden spoon or heatproof spatula
Measuring cups and spoons
Liquid measuring cup
Colander (optional)

Having a lid that seals well keeps the noodles cooking evenly. A heavy skillet gives you nice, even browning on the chicken. If you like, a microplane for grating Parmesan makes the final moment extra special.

Why You’ll Love This Recipe

This dinner is like a warm hug on a plate. It’s simple, comforting, and practically designed for busy weeknights. The chicken browns to a golden edge, while the butter and milk create a rich, slightly creamy broth that the egg noodles soak up. Every bite is tender chicken wrapped around buttery, slightly glossy noodles that taste like they’ve been fussed over, even when they haven’t.

You’ll love it because:

It comes together quickly and cooks in one pan, which means less time at the sink.
The flavors are familiar and deeply comforting: garlic, onion, and Italian seasoning with the richness of butter and milk.
It’s flexible. You can make it lighter or richer based on your pantry and cravings.
Leftovers reheat beautifully for lunches or easy second dinners.

If you’re the type who likes quick skillet dinners, you might also enjoy exploring a similar comfort dinner like this one-pan chicken and rice bake. The cozy, homey flavors are the same kind of soul-satisfying weeknight fare. This recipe — One Pan Chicken and Buttered Noodles — feels like home in a hurry, and that’s the kind of recipe I reach for when I want to feed the family something that tastes homemade without hours of work.

One Pan Chicken and Buttered Noodles Ingredients

Below are the ingredients you’ll need. I’ve kept the list exactly as written so you can follow the recipe without confusion. Everything is pantry-friendly and friendly to last-minute substitutions if needed.

1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced (optional)
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken broth
1 1/2 cups milk or half-and-half
8 oz egg noodles (uncooked)
2 additional tablespoons butter (for the noodles)
Optional: parsley, Parmesan, or red pepper flakes

These items are easy to find and keep on hand. If you only have chicken breasts, that’s fine; thighs add more richness but either works. The egg noodles can be swapped for short pasta in a pinch, but cooking times will vary. Keep Parmesan and parsley nearby for finishing — they add brightness and a touch of texture.

Step-by-Step Instructions for One Pan Chicken and Buttered Noodles

Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Tilt the pan so the fat coats the surface. You want the butter to foam and the oil to shimmer. This builds a warm, nutty aroma and primes the pan for browning the chicken.
Add chicken and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Arrange pieces in a single layer so they touch the pan. Let them sit undisturbed for a few minutes until the undersides are golden brown and release easily. Flip and brown the other side. The exterior should be nicely colored but not dried out.
Add diced onion (if using) and cook 2–3 minutes until softened. The onion will become translucent and sweet, releasing its gentle fragrance into the pan. Stir frequently so the onion softens evenly without burning.
Stir in minced garlic and cook for 1 minute. The garlic will become fragrant and glossy; you’ll know it’s ready when the aroma fills the kitchen and the garlic just starts to turn golden at the edges.
Pour in chicken broth and milk. Stir well. Scrape the browned bits from the bottom of the pan; those are flavor gold. The liquid should look pale and soothing, flecked with herbs and spice.
Add the uncooked egg noodles and press them down so they’re submerged in the liquid. They may float at first; nudge them gently so they sit mostly under the surface. This helps them cook evenly.
Bring to a gentle simmer, then cover and cook for 8–10 minutes, stirring occasionally, until noodles are tender. Watch for the noodle texture to change from stiff to plump; peek and stir once or twice so nothing sticks and you can check doneness.
Stir in the remaining 2 tablespoons of butter to finish the noodles. The butter melts into the sauce, giving it a glossy, silky finish and rounding the flavors.
Let simmer 1–2 minutes to thicken slightly. The sauce should cling to the noodles rather than swim around them.
Garnish with parsley or Parmesan and serve warm. A sprinkle of fresh parsley brightens, while a shave of Parmesan adds savory depth. Serve directly from the skillet for that cozy family-dinner feel.

Fun Variations You Can Try

This recipe is a great base for creative spins. Try one of these ideas to change the mood or make it fit dietary needs.

Add vegetables: Stir in peas and chopped carrots during the last 5 minutes of cooking so they finish tender-crisp. Spinach can be stirred in at the end until wilted.
Swap the protein: Use turkey breast strips or cubed tofu (pan-seared first) for a different take.
Make it spicy: Add 1/2 teaspoon crushed red pepper when you add the garlic, or finish with red pepper flakes for heat.
Go smoky: Stir in a teaspoon of smoked paprika with the seasonings for a warm, smoky undertone.
Lighter dairy: Use whole milk or a lower-fat milk and simmer a touch longer to reduce; the noodles will still soak up comfort without feeling heavy.
Add bold flavor: Finish with a spoonful of Dijon mustard and a splash of lemon juice to cut the richness and brighten the dish.
Try a regional twist: If you want big flavor, experiment with this creamy base and follow the inspiration of a creamy sweet and spicy Cajun chicken pasta for a bolder, spiced profile.

These swaps keep the hands-on work minimal while letting you tailor the dish to your pantry or preferences.

How I Love to Serve It

This dish is a weeknight champion and also soft and tender enough for a Sunday supper. I like to serve it straight from the skillet on the table so everyone can dig in family-style. The glossy noodles look inviting piled next to golden chicken bites, flecked with green parsley and a dusting of Parmesan.

Sides that pair well:

A crisp green salad with a tangy vinaigrette to cut the richness.
Roasted broccoli or green beans for texture contrast.
Warm crusty bread for soaking up any leftover sauce.

When I plate it for guests I spoon a nest of noodles in the center, top with a few pieces of chicken, and finish with more grated Parmesan. The buttered noodles cling beautifully to the meat, and each forkful gives you that comforting tug of tender pasta and the slight chew of perfectly cooked chicken. For cozy nights I dim the lights, place the skillet on a trivet, and let everyone serve themselves. If you enjoy variations on a classic, also check out a similar comfort recipe I turn to occasionally, like chicken with buttered noodles, which explores the same cozy flavors with a slightly different technique.

Helpful Tips from My Kitchen

I’ve learned a few small routines that make this recipe come out beautifully almost every time. Timing and texture are everything here, and a couple of tiny habits will help you nail it.

Brown the chicken properly: Don’t rush this. A good sear adds flavor and color. If the pan is crowded the chicken will steam instead. Work in batches if needed.
Keep liquids measured: Use the full 3 cups broth and 1 1/2 cups milk for a creamy finished sauce. If you prefer saucier noodles, add a splash more broth.
Mind the noodle timing: Check at 7 minutes so you don’t overcook. Egg noodles can go from tender to soft quickly.
Stir gently: When the noodles soften, stir carefully to prevent breaking them up too much.
Finish with butter off the heat: Stir in the last 2 tablespoons of butter just after pulling the pan off the burner to keep the sauce glossy and smooth.
Adjust salt last: If you use sodium-reduced broth, you’ll need to add more salt at the end. Taste before serving.
Make it ahead: You can cook it completely, cool, and refrigerate. Reheat gently with a splash of broth or milk to revive the sauce.
For extra richness: Swap half the milk for half-and-half or stir in 1/4 cup sour cream at the end for tang and creaminess.
Avoid high heat for milk: Cook the simmer on medium-low once dairy is added to prevent curdling.

I always keep a small jar of grated Parmesan in the fridge because that final sprinkle turns good into unforgettable.

Important Cooking Reminders

Use a lid while simmering to ensure the noodles cook evenly and absorb liquid.
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat with a splash of broth or milk to restore creaminess.
If you see separation during reheating, whisk in a little cold milk off heat to bring it back together.
Do not leave cooked chicken at room temperature for more than two hours.
Avoid overcooking the noodles; they will continue to soften slightly while resting.
Check seasoning at the end, especially if using low-sodium broth.
When adjusting spices, add gradually and taste as you go to prevent overpowering the buttery base.

Nutritional Information (Estimated)

This is an approximate estimate per serving for a recipe that yields about 4 servings. A generous serving will be around 550–650 calories depending on whether you use milk or half-and-half and whether you serve extra Parmesan. Expect carbohydrates in the 45–55 gram range from the noodles, fat around 25–35 grams largely from butter and milk, and protein in the 30–40 gram range from chicken and milk. If you need precise numbers for dietary tracking, plug your exact ingredients into a nutrition calculator based on brands and specific milk choice.

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

Common Questions You Might Have

Can I use frozen chicken?
Yes. If your chicken is frozen, thaw it completely before cutting and cooking. Pat it dry so it browns instead of steaming. If you’re pressed for time, you can use thin-cut frozen pieces but expect a bit more liquid and a slightly longer cook time. Always check that the internal temperature reaches 165°F.

What if I don’t have egg noodles?
You can use a short pasta like rotini or farfalle. Keep in mind different shapes have slightly different cook times. If the pasta package suggests longer cooking, add a few extra minutes covered, and check for doneness. For gluten-free options, use certified gluten-free noodles and be ready for texture differences; they may require less time.

How do I make this dairy-free or lighter?
Swap the milk/half-and-half for a full-bodied unsweetened plant milk like oat milk and use a dairy-free butter or olive oil at the end for richness. You may want to reduce the milk slightly if the plant milk is thinner. Use nutritional yeast for that savory, cheesy hit instead of Parmesan.

Conclusion

This dish always brings me back to the simple pleasure of a warm, uncomplicated dinner on a busy night. The way the butter melts into the broth, the noodles puffing up and soaking flavor, the little browned bits of chicken that give each bite a whisper of caramelized goodness — it’s the kind of meal that makes the house smell like home and invites everyone to the table a little earlier. I think of it as pantry-friendly comfort that doesn’t apologize for being honest and satisfying. If you keep a few staples on hand, you can pull this together in about half an hour and have a family-pleasing plate on the table. One Pan Chicken and Buttered Noodles has become one of those recipes I reach for when I want a little reassurance from the stove. Make it your own, sit down while it’s warm, and let the simple flavors do the comforting work.

One Pan Chicken and Buttered Noodles

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Paleo

Print Recipe

Description

A comforting one-pan dish featuring tender chicken and buttery egg noodles in a rich broth, perfect for busy weeknights.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced (optional)
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken broth
1 1/2 cups milk or half-and-half
8 oz egg noodles (uncooked)
2 additional tablespoons butter (for the noodles)
Optional: parsley, Parmesan, or red pepper flakes

Instructions

Heat 2 tablespoons butter and olive oil in a large skillet over medium heat until foamy and shimmering.
Add chicken and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook until golden brown on both sides.
Add diced onion (if using) and cook for 2–3 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and milk, scraping the browned bits from the bottom of the pan.
Add uncooked egg noodles and press them down into the liquid, ensuring they are submerged.
Bring to a gentle simmer, cover, and cook for 8–10 minutes, stirring occasionally, until noodles are tender.
Stir in the remaining 2 tablespoons of butter and simmer 1–2 minutes to thicken.
Garnish with parsley or Parmesan and serve warm.

Notes

This dish is highly customizable; feel free to swap proteins or add vegetables as desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 35g
Cholesterol: 100mg

Keywords: chicken, noodles, comfort food, one pan meal, easy recipe